Thai-Spiced Grilled Tuna with Asian-Style Slaw

Fresh tuna, like all fish, is very different than canned; if you are purchasing fresh fish — whether halibut, swordfish, or shark — it's worth the time to spice, season and sear it. This method adapts itself to chicken or duck breast, and whichever route you take, you'll enjoy this refreshing combination of flavors.

Tuna and Marinade

1 to 2 cloves garlic, peeled

11g fresh cilantro leaves, lightly packed

14g lime juice

14g vegetable oil

28g soy sauce

14g sugar

454g to 680g tuna steak (or a substitute)

Instructions

To make the slaw: Whisk together all of the ingredients except the cabbage. This can be done a day ahead of serving. For the crispiest salad, mix the grated or finely sliced cabbage with the dressing shortly before serving.

Preheat your grill to medium heat.

To make the tuna and marinade: Blend all of the ingredients, except the tuna, in a food processor or blender, or mash them together using a mortar and pestle.

Set aside 2 tablespoons of paste to put on the fish after it is cooked.

Spread the remaining paste over the tuna.

Grill (or sauté) the tuna steaks just until blackened on the outside and cooked the way you like on the inside.

Remove them from the heat, and brush with the remaining marinade. Cut into thin (about 1/4") slices.

Serve with the slaw. Store, well-covered, in the fridge for 3 days.

Nutrition Information

Serving Size1/8 recipe, 137g

Servings Per Batch8 (no bread)

Amount Per Serving:

Calories147 cal

Calories from Fat

Total Fat6g

Saturated Fat

Trans Fat

Cholesterol22mg

Sodium408mg

Total Carbohydrate5g

Dietary Fiber2g

Sugars4g

Protein15g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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